Baked Hake, Spring Herb Crust, Cava Cream with Lilliput Capers

Delicate Baked Hake in an indulgent Cava Cream Sauce finished with Baby Capers. The fish is topped with a Wild Mushroom Duxelles, Plum Tomato Fondue and a melting Manchego and Spring Herb Melting Crust. A real treat.